Barley C-Hordein as the Calibrant for Wheat Gluten Quantification

The lack of certified reference materials has been one major challenge for gluten quantification in gluten-free products. In this study, the feasibility of using barley C-hordein as the calibrant for wheat gluten in R5 sandwich enzyme-linked immunosorbent assay (ELISA) was investigated. The gluten c...

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Detalles Bibliográficos
Autores principales: Huang, Xin, Ma, Kaiyue, Leinonen, Sara, Sontag-Strohm, Tuula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697280/
https://www.ncbi.nlm.nih.gov/pubmed/33182660
http://dx.doi.org/10.3390/foods9111637

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697280/
https://www.ncbi.nlm.nih.gov/pubmed/33182660
http://dx.doi.org/10.3390/foods9111637

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